Chocolate-Dipped Almond-Toffee Moons

Surprise your guests with these moon shaped cookies packed with almonds and dipped in chocolate – a delicious dessert.

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  • prep time 2 hr 0 min
  • total time 2 hr 0 min
  • ingredients 10
  • servings 60
 

Ingredients

Cookies

1/2
cup powdered sugar
1
cup butter or margarine, softened
2
teaspoons vanilla
2
cups all-purpose flour
1
cup finely chopped or ground almonds
1/4
teaspoon salt
1/2
cup toffee bits

Glaze

1/2
cup semisweet chocolate chips
2
teaspoons shortening
Additional toffee bits, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
  • 2 Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
  • 3 Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 4 In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.
  • 1 Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
  • 2 Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
  • 3 Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 4 In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.

EXPERT TIPS

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Expert Tips

Substitute 1 cup finely chopped or ground pecans for the almonds.

To grind nuts in the food processor, pulse the nuts with a spoonful of sugar just until they are ground. The sugar helps keep the nuts dry. Take care not to overprocess them or they will become oil.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
40mg
40%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.